Food composition



2,865,763 noon COMPOSITION Louis W. Ferrara, Franklin Park, Ill.,assignor to International Minerals & Chemical Corporation, a corporationof New York No Drawing. Application February 27,1957

Serial No. 642,685

6 Claims. (Cl. 99-144) This invention relates to meat sauces andgravies. More particularly, it relates to an improvement in gravycompositions and to an additive for thickening, seasoning, andstabilizing gravy stocks.

in the preparation of gravies and other types of meat sauces, it isconventional to employ a fat-containing meat extract and to add starchthereto while stirring and heat- -'ing. In this method, it is difiicultto control the consistency of the product, the elimination of lumps isdifficult if not impossible, and the product remains usable for only ashort time, even under best conditions of preservation.

An object of the present invention is to prepare a meat sauce or gravyof smooth, uniform texture, controlled consistency, and long life underproper conditions of storage.

Another object is to provide an improved thickening and stabilizingagent for gravies.

Another object is to prepare an additive for gravies whichsimultaneously thickens, stabilizes, and improves "the flavor thereof.

Another object is to provide a dry gravy base stock.

'These and other objects of 'the invention Will be apparent-from thefollowingdescription and claims.

I have discovered thatan improved gravy can 'be produced byincorporating into a gravy base stock between about 1 and about 10% byweight of a phosphate-modified starch, as described hereinafter, andbetween about 0.05 and about 1% by weight or somewhat higher ofmonosodium glutamate, the proportions being on the basis of thecompleted mixture. Herbs or other seasonings may also be added inamounts as desired.

In one aspect, my invention is a gravy or other form of meat saucehaving a composition as aforesaid.

'In another aspect, my invention is a mixture of phosphate-modifiedstarch, monosodium glutamate, and optional seasonings for incorporationinto a gravy base stock to produce a gravy having the definedcomposition.

In another aspect, my invention is a dry gravy base stock, comprisingdried meat extract, phosphate-modified starch, monosodium glutamate, andoptional seasonings, capable of being converted into a gravy by addingedible oil and water thereto.

My new compositions employ the phosphate-modified starches of HansNeukom, described in copending applications Serial No. 378,666, filedSeptember 4, 1953, and Serial No. 456,621, filed September 16, 1954, aswell as the high-viscosity variants thereof described by Sietsema andTrotter in application Serial No. 637,351, filed January 31, 1957. TheNeukom starches (which are sometimes referred to herein for conveniencesimply as starch phosphates) are prepared by heating a starch withcertain phosphate salts at a temperature between .about.120

cation referred to above.

, 2,865,763 Patented Dec. 23, 1958 and about 175 C. In onerepresentative method, dry,

' ing upon the particular starch; andthe resulting mixture,

which generally contains between about 8% and about 15% moisture.co.ntent, .is..heated for around 1 .to 15 hours at about .to 170 0.,preferably aroundS hours .at about .C., the length of the heating periodvarying inversely with .the temperature. The phosphate salt .maysuitably be .a sodium, potassium, or lithium orthophosphate, .alone orin appropriate combination to yield a pH inaqueous solution betweenabout 4 and about '7, preferably around 6, measured at 25 C. at theconcentration employed. The phosphate solution may suitably be betweenabout 1 and about 3 molar in the phosphate salt, and should be used in aquantity sufiicient to afford a bound phosphorus content of at leastabout 1% by weight, preferably between about 3 and about 5%, in thestarch after heat treatment under the defined conditions. Theheat-treated starch is readily dispersible in cold water, yielding asolution or a dispersion having a viscosity between about 1000 and about5000 cp., measured in 5% aqueous solution at room temperature.

The Neukom starch phosphates may, if desired, be washed with methanol,ethanol, acetone, or other oxygencontaining water-miscible organicliquid'to remove unbound phosphate salts. Alternatively, the'Neukomstarch phosphates can be dissolved in water to'a concentration of around1 to 15% by weight or higher, and a highviscosity starch phosphatefraction or fractions can be precipitated therefrom by addition ofabout35 to 65% by volume of methanol or other oxygen-containingwatermiscible organic liquid according to the method of Sietsema andTrotter claimed in the copending patent appli- The precipitated starchphosphate is filtered off and dried. Fractions having viscosities up to100,000 cp. or higher at 5% concentration can be obtained in this way.

around 25:1, suitable for addition to meat gravies for thickening andstabilization thereof, and for intensifying or otherwise modifying theflavor. The composition may include one or more herbs or other seasoningmaterials.

In another embodiment, my invention is a smooth, stable gravy comprisingessentially a gravy stock with between about 1 and about 10weight-percent, preferably around 2 'to 5 percent, of aphosphate-modifiedstarch, and between about 0.05 and about 1weight-percent, preferably around 0.2 to 0.4 percent, of monosodiumglutamate. The proportion of starch phosphate is'readily adjustable toyield a product of the desired consistency, and will vary inversely withthe viscosity characteristics of the starch phosphate. A gravy of thistype can satisfactorily be stored for an indefinite period in a frozencondition, and does not undergo Weeping'(-separation of liquids andsolids) on being thawed.

In an especially convenientand advantageous embodiment, my invention isa dry gravy base stock having ess sentially the following approximatecomposition:

- Parts Dried meat extract l Phosphate modified starch 2 to .10

Monosodium glutamate 0.1 to 1 I Such a stock is readily converted into agravy by adding A beef gravy illustrating my invention was preparedaccording to the following recipe:

Starch phosphate 3 Monosodium glutamate g 0.5 Spices g 1.5 Vegetable oilm 30 Beef extract paste a 1 Water ml 65 The starch phosphate, monosodiumglutamate, and spices were mixed and blended with the oil. The beefextract was added and blended. Finally, the water was stirred in, andthe completed mixture was heated to serving temperature. The product wasa thick, smooth, brown gravy of pleasing flavor and texture.

A portion of beef gravy, prepared as described above, was frozen andkept in a freezer for approximately two months. On being thawed, noseparation of liquid from solid phase (weeping) was observed.

Example 2 A cream gravy was prepared according to the recipe of Example1, using fresh whole milk instead of water. The product was acreamy-smooth semi-gel of appetizing flavor which remained stable duringprolonged refrigeration.

Example 3 The following illustrates a dry gravy base stock which isreadily converted into gravy by blending with around 30 parts of oil andaround 90 parts of water or milk:

Grams Starch phosphate 100 Monosodium glutamate 7 Spices Dried meatextract Example 4 The following illustrates a gravy thickener andflavoring agent, prepared in accordance with my invention, for additionto gravy stocks in the proportion of about 1 to about 5% by weight:

Grams Starch phosphate 100 Monosodium glutamate 10 Spices While I havedescribed my invention by reference to certain specific materials,combinations of materials, and operating examples, it is to beunderstood that such matters are illustrative only and not by way oflimitation.

Numerous modifications and equivalents of the invention will be apparentfrom the foregoing descriptionto those skilled in the art.

In accordance with the foregoing description, I claim as my invention:

l. A composition suitable for thickening and stabiliz ing gravies andfor modifying the flavor thereof which comprises essentially aphosphate-modified starch and monosodium glutamate in a proportionbetweenabout 10:1 and about 50:1 by weight, said phosphatennodifiedstarch having been prepared by soaking dry, ungelatinized starch in anaqueous solution containing an orthophosphate salt of an alkali metaland having a pH between about 4 and about 7, removing excess surfacemoisture from the soaked starch at a temperature below that at which thestarch gelatinizes, and heating the starch for about 1 to about 15 hoursat a temperature between about C. and about 175 C., the length of theheating period varying inversely with the temperature.

2. A composition suitable for thickening and stabilizing gravies and formodifying the flavor thereof which comprises essentially aphosphate-modified starch and monosodium glutamate in a proportionaround 25:1 by weight, said phosphate-modified starch having beenprepared by soaking dry, ungelatinized starch in an aqueous solution ofsodium orthophosphate, said solution having a pH between about 4 andabout 7, removing excess surface moisture from the soaked starch at atemperature below that at which the starch gelatinizes, and heating thestarch for about 1 to about 15 hours at a temperature between about 120C. and about 175 C., the length of the heating period varying inverselywith the temperature.

3. A thickening, stabilizing, and flavoring agent for gravies whichcomprises essentially a phosphate-modified starch and monosodiumglutamate in a weight ratio between about 10:1 and about 50:1, and aseasoning ma terial, said phosphate-modified starch having been preparedby soaking dry, ungelatinized starch in an aqueous solution of sodiumorthophosphate, said solution having a pH between about 4 and about 7,removing excess surface moisture from the soaked starch at a temperaturebelow that at which the starch gelatinizes, and heating the starch forabout 1 to about 15 hours at a temperature between about 120 C. andabout 175 C., the length of the heating period varying inversely Withthe temperature.

4. A smooth, stable gravy comprising essentially a gravy stock, betweenabout 1 and about 10 weight-percent of a phosphate-modified starch, andbetween about 0.05 and about 1 weight-percent of monosodium glutamate,said phosphate-modified starch having been prepared by soaking dry,ungelatinized starch in an aqueous solution of sodium orthophosphate,said solution having a pH between about 4 and about 7, removing excesssurface moisture from the soaked starch at a temperature below that atwhich the starch gelatinizes, and heating the starch for about 1 toabout 15 hours at a temperature between about 120 C. and about 175 C.,the length of the heating period varying inversely with the temperature.

5. A smooth, stable gravy comprising essentially a gravy stock, betweenabout 2 and about 5 weight-percent of a phosphate-modified starch,between about 0.2 and about 0.4 weight-percent of monosodium glutamate,and a seasoning material, said phosphate-modified starch having beenprepared by soaking dry, ungelatinized starch in an aqueous solution ofsodium orthophosphate, said solution having a pH between about 4 andabout 7, removing excess surface moisture from the treated starch to amoisture content below about 15% at a temperature below that at whichthe starch gelatinizes, and heating the starch about 1 to about 15 hoursat a temperature between about C. and about C., the length of theheating period varying inversely with the temperature.

6. A dry gravy base stock having essentially the following approximatecomposition:

Parts Dried meat extract 1 Phosphate-modified starch 2 to 10 Monosodiumglutamate 0.1 to 1 said phosphate-modified starch having been preparedby soaking dry, ungelatinized starch in an aqueous solution ofsodium-orthophosphate, said solution having a pH between about 4 andabout 7, removing excess surface moisture from the treated starch to amoisture content below about 15% at a temperature below that at whichthe starch gelatinizes, and heating the starch about 1 to about 15 hoursat a temperature between about 130 C.

gauges References Cited in the file of this patent UNITED STATES PATENTSTill Aug. 8, 1916 6 Fujii Aug. 14, 1928 Barnett Feb. 26, 1935 Frischmuthet a1. Sept. 30, 1941 Esselen Jan. 20, 1942 Salzburg .Mar. 23, 1943 CahnMar. 21, 1950 Yarber Apr. 1, 1952

1. A COMPOSITION SUITABLE FOR THICKENING AND STABILIZING GRAVIES AND FORMODIFYING THE FLAVOR THEREOF WHICH COMPRISES ESSENTIALLY APHOSPHATE-MODIFIED STARCH AND MONOSODIUM GLUTAMATE IN A PROPORTIONBETWEEN ABOUT 10:1 AND ABOUT 50:1 BY WEIGHT, SAID PHOSPHATE-MODIFIEDSTARCH HAVING BEEN PREPARED BY SOAKING DRY, UNGELATINIZED STARCH IN ANAQUEOUS SOLUTION CONTAINING AN ORTHOPHOSPHATE SALT OF AN ALKALI METALAND HAVING A PH BETWEEN ABOUT 4 AND ABOUT 7, REMOVING EXCESS SURFACEMOISTURE FROM THE SOAKED STARCH AT A TEMPERATURE BELOW THAT AT WHICH THESTARCH GELATINIZES, AND HEATING THE STARCH FOR ABOUT 1 TO ABOUT 15 HOURSAT A TEMPERATURE BETWEEN ABOUT 120*C. AND ABOUT 175*C., THE LENGTH OFTHE HEATING PERIOD VARYING INVERSELY WITH THE TEMPERATURE.